1 1/2 pound boneless chicken pieces.
3 inch long piece ginger.
10 garlic cloves.
1 tbsp fennel seeds.
2 tbsp coriander seeds.
1 tsp cumin seeds.
Red chilies as needed.
1/4 cup butter.
3 tbsp lime juice.
1 medium sized onion, sliced.
1/2 cup yogurt.
1/2 cup cream.
Red colour, few drops, (optional).
METHOD:
Roast the fennel seeds, coriander seeds, cumin seeds, and red chilies slightly.
Grind together with ginger and garlic to a fine paste. Combine half of the ground mixture, colour and lime juice with chicken pieces. Cover and refrigerate over night or at least 2 hours.
Grill the chicken pieces, about 5 minutes on each side.
Heat butter. Saute sliced onion and colour. Gradually stir in remaining ground mixture. Add the yogurt, cream and grilled chicken pieces, let it simmer for 10 to 12 minutes or until the gravy thickens.
"ENJOY COOKING AND EATING"
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